There are so many things to love about this amazing butterscotch and pecan ice cream loaf. For a start, it has a fantastic flavour that’s rich and more-ish, plus a wonderfully fine and light crumb.
It’s the kind of dessert you just have to savour, as much as you’ll want to wolf down in seconds! And, rather amazingly, this pretty impressive loaf is made with just three ingredients.
So what’s the secret to this amazing dessert? It’s all thanks to Kelly’s of Cornwall, a Bodmin based pioneer of Cornish clotted cream ice cream, which makes for a wonderfully versatile ingredient.
Made with clotted cream and whole milk that’s fresh from Cornish cows that have been raised and allowed to graze on Cornwall’s lush greenery, the distinctive, creamy flavour and super-smooth texture means it’s perfect for the job.
For this recipe, I’ve used the luxurious Kelly’s of Cornwall Butterscotch Pecan ice cream, a just-released flavour from the Kelly’s of Cornwall ice cream parlours. It has butterscotch and pecan pieces swirled into it, bringing intense deliciousness and a creamy finish to every bite.
It’s available in selected Asda, Co-op and Morrisons stores nationwide and most importantly, it’s utterly delicious. So why am I baking with it? Well, the idea to ‘warm up with ice cream’ came about during a collaboration between Kelly’s and chef James Strawbridge and his foodie father, engineer and television presenter Dick Strawbridge – and it’s so much fun!
My recipe makes a loaf large enough to serve 4-6, and you’ll have enough ice cream left in the tub to serve everyone a fresh scoop with a slice or two of the finished butterscotch pecan loaf.
Ingredients
For the loaf
- 300g (10.5 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream
- 160g (5.75 oz) self raising flour
- 1 handful pecans
Optional extras to serve
- 200g (7 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream (the rest of the tub)
Instructions
Preheat the oven to 200C/390F (180C/355F fan). Put the ice cream in a mixing bowl and allow to defrost until liquid.
Stir in the flour until well combined.
Pour the batter into a lined, 2lb loaf tin and level off.
Top the ice cream with the pecans.
Bake for 30 minutes, then insert a skewer into the centre of the loaf. It should come out clean. If not, bake for another 5-10 minutes.
Allow the loaf to firm up in the tin a little, then transfer to a wire rack to cool completely.
To serve, I suggest slicing and serving with a fresh scoop or two of Kelly’s of Cornwall Butterscotch Pecan ice cream.
More ways to make an ice cream loaf with Kelly’s of Cornwall
With so many flavours of Kelly’s to choose from, you can pick whatever you fancy and it should work equally well in the ice cream loaf.
Why not try:
- Cornish Clotted Cream Butterscotch Pecan ice cream
- Cornish Clotted Cream Ice Cream
- Cornish Clotted Cream Honeycomb Crunch Ice Cream
- Cornish Clotted Cream & Chocolate Brownie with Salted Caramel Ice Cream
- Cornish Clotted Cream Salted Caramel Ice Cream
- Cornish Clotted Cream Berry Eton Mess Ice Cream
- Cornish Vanilla Dairy Ice Cream
How about this Kelly’s of Cornwall Berry Eton Mess ice cream loaf topped with a handful of raspberries before baking?
Or perhaps I could tempt you with a Kelly’s of Cornwall Honeycomb Crunch ice cream loaf with a swirl of toffee sauce added before baking?
Pretty delicious, right?! Don’t forget to follow Kelly’s of Cornwall on Instagram.
Which flavour of ice cream would you bake into an ice cream loaf?
Print this ice cream loaf recipe
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Butterscotch pecan ice cream loaf – three ingredients!
Ingredients
For the loaf
- 300 g (10.58 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream
- 160 g (5.64 oz) self raising flour
- 1 handful pecans
Optional extras to serve
- 200 g (7.05 oz) Kelly’s of Cornwall Butterscotch Pecan ice cream the rest of the tub
Instructions
- Preheat the oven to 200C/390F (180C/355F fan). Put the ice cream in a mixing bowl and allow to defrost until liquid.
- Stir in the flour until well combined.
- Pour the batter into a lined, 2lb loaf tin and level off.
- Top with the pecans.
- Bake for 30 minutes, then insert a skewer into the centre of the loaf. It should come out clean. If not, bake for another 5-10 minutes.
- Allow to firm up in the tin a little, then transfer to a wire rack to cool completely.
- To serve, I suggest slicing and serving with a fresh scoop or two of Kelly’s of Cornwall Butterscotch Pecan ice cream.
Video
Notes
Nutrition
This is a commissioned post for Kelly’s of Cornwall.
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More nutty dessert ideas
If you’re looking for more sweet treats, my desserts recipe section is full of ideas and inspiration.
Here are a few to get you started.
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Kate - gluten free alchemist says
Wild! How on earth did you discover you could make cake using ice cream? Well I never…..
Mind you, the odds of it working with GF flour alone are probably fairly limited (especially if you want to achieve a decent fluffy texture). x
Emily Leary says
I think one of the school mums told me about it! It might work with GF flour, let me know if you give it a try and I’ll do the same :)
Amanda says
I had no idea you could bake with ice cream, this is so cool! Can’t wait to try it out :) xo
Emily Leary says
Thanks! Just 3 ingredients…and it’s delicious! Enjoy!
Tiffany Yong says
Confession, I’ve never tasted Butterscotch or Pecan or a butterscotch pecan ice-cream loaf. This is so unique. It’s usually waffles with ice-cream, but a loaf with ice-cream is definitely worth trying out~
Emily Leary says
You have a treat in store :) The ice cream is so creamy and silky smooth and this loaf tastes delicious. I really hope that you like it if you give this recipe a try!
Josselyn Radillo says
this looks so delicious! Pecans are my favorites and I love to bake so I’m trying this recipe today!
Emily Leary says
Great to hear that you were going to try this delicious ice cream loaf. Have you made it already? Let me know what you think!
Jackie David says
Yumyum! This looks very very delicious. Would like to give it a try for my family. Thanks for sharing.
Emily Leary says
Thank you! This gorgeous butterscotch pecan ice cream loaf tastes so good – let me know if you give it a try!